Rotisserie grilling is cooking at its finest.  Rotisserie grilling involves grilling on a spit over a hot searing fire. This method goes back over many centuries and is how man first cooked his food.  Put the large chunk of meat on the spit and turn it over the fire until all sides and internal meat is fully cooked.  In early times man did not just cook for his individual family but for many of his fellow citizens.  Cooking was a communal event and one animal fed many people.

Some rotisseries sit directly over the fire while others are off set and sit next to the main fire.  Each achieves different effect on the meat.  The direct method is hotter and flames may touch the food.  The grease, fat and juice from the meat drip into the fire and may cause flare ups and burned food where the fire touches the food.  With the side method the food is continuously evenly cooked and indirectly cooks the meat so that each side is given the necessary amount of time and amount of heat needed to cook the food.

Rotisserie grilling  is especially beneficial when grilling large amounts of meat such as entire chickens, turkeys, racks of ribs or pork loin.  They are also used for cooking sides of beef or a whole or half hog.  The cooking time is lengthy but the food is slowly and evening grilled which makes it tender juicy and melts in your mouth.  Rotisserie cooking takes some time and effort to master but it well worth the effort and energy for taking any bbq to the next level.